Biscuit-Topped Italian Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 354
  • Fat:
  • 17 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 71 mg
  • Sodium:
  • 718 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 2 g
  • Protein:
  • 22 g


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Biscuit-Topped Italian Casserole

Casserole Cookbook
Try a FREE ISSUE of Taste of Home!

A saucy beef and vegetable mixture is topped with herb biscuits to create a mouth-watering one-dish dinner.—Kathy Ravis, Vermilion, Ohio

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 25 min.

Ingredients:

  • 1 pound ground beef
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen mixed vegetables
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1 tablespoon butter, melted
  • 1/2 teaspoon dried oregano

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
    Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown. Yield: 6-8 servings.


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